2 Tbsp. butter
4 c. butternut squash
1 large onion, chopped
1 large apple, peeled, cored, and chopped
1/4 tsp. pumpkin pie spice or cinnamon
1 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
2 bay leaves
1/4 c. half-and-half
Place butter, squash, apple, and onion into a pot. Cook, uncovered,
for 10 minutes or until squash is slightly brown.
Stir in pumpkin pie spice, salt, and pepper. Add broth and bay
leaves. Cook on high in slow cooker for 1-2 hours.
Remove and discard bay leaves. Puree soup in an immersion or
upright blender. Add half-and-half.
Cook 5 more minutes or until hot and serve.
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